Drain fruit, reserving 2 Tbsp syrup. Cut 4 thin slices of fruit. Place remaining fruit and reserved syrup in work bowl of food processor or blender. Add creme de menthe. Puree until nearly smooth, about 30 seconds. (Fruit puree can be made a day ahead and refrigerated.)

 

Using parfait glasses, stemmed sundae glasses or large wine goblets, spoon 1 generous Tbsp of fruit puree into bottom of each glass. Add two small scoops of ice cream, each about 1/4 cup. Add another layer of fruit and then two more scoops of ice cream. Spoon remaining fruit over top of ice cream. Sprinkle with candy and garnish with reserved fruit slice. Serve immediately or freeze up to 30 minutes before serving.